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Old 01-28-2005, 11:16 PM   #1
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Default Cherry Wheat

Anybody have a good Cherry Wheat beer recipe? My wife loves that kind of beer and I would like to make her some.

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Old 02-04-2005, 07:28 AM   #2
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Using extracts or all grain?

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Old 02-04-2005, 07:50 AM   #3
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5 Gallons -


5.5 lbs. Wheat Malt
4 lbs. Pilsen Malt
1 oz. Tettnang Hops (60 min Boil)
24 oz Can of Comstock Pie Cherries (Heavy Syrup, Pureed)
1 pkg of German Wheat Yeast

add the cherries at the end of the boil (Final 5 minutes). you want to puree them first.


Mash Schedule -
153° F for 60 minutes
170° F for 10 minutes

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Old 02-08-2005, 09:37 PM   #4
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how about the extract version? or is that what you gave already?forgive me for being ignorant....just a beginner.

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Old 02-08-2005, 09:55 PM   #5
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Found this on www.byo.comCherry Witbierby Scott Russell 5 gallons, extract and specialty grain
OG = 1.043

Ingredients:
1/3 lb. flaked wheat
1/3 lb. flaked barley
1/3 lb. flaked oats
0.5 lb. cara-pils
3 lbs. unhopped weizen extract syrup (about half wheat, half barley)
2 lbs. unhopped extra-light dry malt extract
1 oz. Saaz hop pellets (4% alpha acid), 0.5 oz. for 45 min., 0.5 oz. for 15 min.)
Belgian witbier yeast culture (such as Wyeast 3944)
2 lbs. sweet cherries
7/8 cup corn sugar for priming

Step by Step
In 3 gals. cold water, steep wheat, barley, oats, and cara-pils. Raise gradually to about 170° F and remove grains. Add extracts to kettle. Bring to a boil, add 0.5 oz. hops. Boil 30 minutes, add 0.5 oz.hops, boil 15 more minutes. Remove from heat and cool. Top off in primary fermenter to 5.25 gals. and, when cooled to 70° F or so, pitch yeast. Ferment at 65° F for seven to 10 days, then rack onto cherries in your secondary fermenter. Condition on fruit 10 to 14 days, rack to another fermenter to clarify a little (three or four days), then bottle, priming with corn sugar. Age four to six weeks in a cool corner (50° to 55° F).


Alternatives and Notes:

All-grain brewers should mash 3.5 lbs. pale malt, 3.5 lbs. wheat malt, 0.5 lb. cara-pils, and 4 oz. each flaked wheat and flaked oats, in 11 qts. of water at 151° to 153° F for 90 minutes. Sparge with 17 qts. at 169° F. Follow the recipe, except boil long enough to reduce to 5.25 gals.
Yeast: This is a brew that requires a special yeast. The Wyeast culture 3944 is ideal, and I also like to try to use recultured "classic" yeasts, such as Hoegaarden and Blanche de Bruges, whenever possible. I don't recommend using dry yeast.
Fruit: Naturally, the whole idea here is that you can tailor any recipe to your own tastes, so please don't feel limited to cherries. Raspberries, strawberries, mangos, peaches, anything you like might work well. The method I've outlined here and elsewhere for using fresh fruit is the best for my brewing system. Other possibilities include steeping the fruit in the cooling wort for 15 minutes or so and then putting the fruit (in a mesh bag) into the primary; adding fruit juice or flavoring essence to the secondary; and adding fruit essence with priming sugar, or a fruit-flavored liqueur instead of priming sugar, when you bottle.
Spices: The "original" witbiers have a combination of fruit (bitter orange) and spices, usually coriander. My recipe above does not call for spices, but it could. What spices go well with cherries? They'd probably need to be of the pungent/peppery variety, such as cardamom, black pepper, or grains of paradise. Try what you like.

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Old 02-09-2005, 04:14 AM   #6
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Wietbier is a Belgian Beer known as white beer.. Not the same as Cherry Wheat.


Here is a Cherry Wheat Recipe For 5 Gallons using extracts.....



6.6 lbs. Wheat Malt Syrup
1 oz. tettnang hops
24 oz can Comstock Pie Cherries (Heavy Syrup, Puree First in Blender)

German Wheat Yeast Ferments at temperatures between 63o - 75o


Boil extract w/ hops for 60 minutes, add pureed cherries with syrup in the last 15 minutes of the boil.

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Old 02-09-2005, 03:15 PM   #7
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Quote:
Originally Posted by ChrisKoivu
Wietbier is a Belgian Beer known as white beer.. Not the same as Cherry Wheat.
I can't help it! I'm addicted to Belgian style beers LOL!
Sorry guys I got excited when I found that recipe.
Still sounds Yummy though!
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Old 02-10-2005, 06:05 PM   #8
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Thanks for all the replies. I will have to try one of the recipes next time.
Looking through a few books I cooked one up that I hope will turn out good.

3lbs german wheat malt
3.5lbs light malt
2oz spalt hops
4oz cherry extract

Boiled the the malt and 1 1/2 oz of spalt for 45 min. Added 1/2 oz spalt and boiled for 15 min more then added 2 oz of the cherry extract. Did not want to add to much cherry and make a batch of cough syrup. I will add more if need be when I rack it.

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Old 02-12-2005, 09:19 AM   #9
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The problem with cherry extract is it is too strong. Its like using Maraschino cherries. If the syrup content is a concern, you could always use the light cherries or no syrup types.

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Old 02-12-2005, 09:22 AM   #10
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I tend to use cherries by smell, when i got the wort boiling, I just add enough where I get a cherry smell, but mostly malt, and usually, a 20-24oz can of cherries does the trick. If you want to play it safe, I would probably use just a 16oz can.

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